I had something like this for breakfast at the Southampton Harbour Hotel earlier this year. It was made with milder mozerella and the whole concept made such a lovely change from avocado or poached eggs.

I have tried to recreate it here and the goats cheese worked well with the roast figs, honey and pecans.

Super simple and makes a nice lunch. You can also try it with cottage cheese for a low calorie, high protein version too.

I’ve toasted the sourdough here but it was really good griddled too.

Let me know if you try…